Trouble With Toast

Recipe: Korean Sizzling Beef | September 29, 2009

On a healthy diet, chicken and fish make frequent appearances.  However, sometimes you just crave that rich and meaty flavor of good old-fashioned cow.  This recipe is a great way to work some beef into the rotation without going overboard on the fat (both in the meat itself and in the cooking method.  Flank steak (or skirt steak) is fairly lean, but it can also be somewhat tough.  The marinade (think about it early and definitely leave it overnight), the slicing, and the quick, high-heat cooking time all contribute to the tenderizing of the meat.  And, of course, the marinade also gives this dish great flavor!  With the oniony kick of the scallions and the nuttiness of the brown rice, this dish is balanced and satisfying.  It’s also pretty darn quick and easy.  Just don’t spill the boiling rice all over your feet like I did.  Ouch.

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons dry white wine
  • 2 large garlic cloves, very finely chopped
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons crushed red pepper
  • One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
  • 16 scallions
  • Vegetable oil, for rubbing
  • Salt
  • Steamed rice, for serving
  • In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.

    Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.

    Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.

    Korean sizzling beef



    1. I strongly recommend one modification to this recipe: DON’T SLICE THE MEAT BEFORE COOKING! You’ll be able to get a much better sear on the steak while actually keeping it medium-rare. It’s impossible to a browned crust on the meat and still keep it medium-rare when the meat is pre-sliced.

      Instead, sear the whole, marinated steak until it’s medium rare inside (3-5 minutes per side), then let it rest on your cutting board for 5 minutes. Finally, slice it across the grain and serve.

      Comment by Barzelay — September 29, 2009 @ 9:41 pm

    2. A fair suggestion, though I think it could work either way. I was actually quite pleased with the amount of sear and caramelization that I got on the pre-sliced meat.

      Comment by bettyjoan — October 2, 2009 @ 1:36 pm

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